163 



CHAPTKR XIV. 



MILK, AND DAIRY PRUDUCE GENERALLY. 



Properties of milk •■• - ■'" -^ -'-'. curd, sugar, butter; tk« 



uh, its coiTii>o> .reparation; richness of 



milk; niakiti;' ■..•mpemtnre for churning: 



.<>l«r miik. Tiifie proper to be occupied m 



fat in butter; precautions needeti for it« 



:i. Cheese; various modes of making. 



-, of its ash. Temperature at which milk 



snoiiKi V- riiriMf-ii. Imperfections of cheese. Reasons for the 



•xbaustion of the putores in dairy districts. Perfoction of 



milk as food for tha jouog wuiimI. 



SECTION I. THE COMPOSITICHf OF MILK. 



This is an important branch of agriculture, and 

 one upon which- we have hitherto merely given some 

 pa.ssing hints; \\v will now ♦ 'V- •♦ up somewhat in 

 drtail. 



The appearance and the uswai qualities of milk, 

 are too well known to require dest'Tiption here. It 

 (! ly in its 'uhI 



li iials, but I uii- 



lar in all cases. From 80 t m every U>0 il>s. 



of cow's milk, are water, i .. , antity may be in- 

 creased by special fettling for thi.s puqiose. Some 

 sellers of milk in the neighl)orho(Hl of large cities, 

 who are too conscientious to aild pump- water to their 

 I ■■ • who still defii' t'f- 



purpoee by f « > i«c- 



culeiit ftMxl, containing much water; suih watertd 



